It’s so easy and cheap to make your own Mexican Horchata! I wrote that it takes 24 hours to make because I really love it to be extra milky and the longer it sits, the milky-er it becomes.
– Long-grain white or brown rice
– Ground cinnamon
– Plant-based milk
– Vanilla extract
Pour rice, water, and cinnamon into a blender and blend it until the rice is broken up and the water looks milky, let it sit overnight in the refrigerator.
Using cheesecloth or a fine-mesh strainer over a pitcher to remove the rice, pour the rice milk into a pitcher.
Add the plant-based milk, sugar, and vanilla extract, mix well and enjoy it poured into a glass of ice.
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